Patent US4195127A successfully refreshed from Google Patents.
US2930700A
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Process for improving the flavor of soy flour
Assignee: Wander Co
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Filing: 1957-11-01
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Granted: 1960-03-29
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Expires: 1977-11-01
Abstract
No abstract record available.
Inventors
- 👤 Richard W Bradof
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 05:41
CPC Classifications
A; A23; A23L; A23L11/00; A23L11/30; A23L11/37
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
73 words
A PROCESS FOR IMPROVING THE FLAVOR OF SOY FLOUR WHICH COMPRISES MIXING SOY FLOUR IN AN AQUEOUS MEDIUM WITH FROM ABOUT 0.5 TO ABOUT 8 WT. PERCENT YEAST, DIGESTING THE MIXTURE AT A TEMPERATURE OF FROM ABOUT 130*F. TO ABOUT 180*F. FOR A TIME SUFFICIENT TO OBTAIN AN INCREASE IN THE REDUCING SUGAR CONTENT OF THE SOY FLOUR WITHOUT SUBSTANTIAL PROTEIN DEGRADATION AND WITHOUT ALCOHOLIC FERMENTATION, AND THEREAFTER REDUCING THE MIXTURE TO DRYNESS.
Claim 2
Dependent Claim
73 words
A PROCESS FOR IMPROVING THE FLAVOR OF SOY FLOUR WHICH COMPRISES MIXING SOY FLOUR IN AN AQUEOUS MEDIUM WITH FROM ABOUT 0.5 TO ABOUT 8 WT. PERCENT YEAST, DIGESTING THE MIXTURE AT A TEMPERATURE OF FROM ABOUT 130*F. TO ABOUT 180*F. FOR A TIME SUFFICIENT TO OBTAIN AN INCREASE IN THE REDUCING SUGAR CONTENT OF THE SOY FLOUR WITHOUT SUBSTANTIAL PROTEIN DEGRADATION AND WITHOUT ALCOHOLIC FERMENTATION, AND THEREAFTER REDUCING THE MIXTURE TO DRYNESS.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1963-03-29 | 1963-09-28 | 1964-03-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1967-03-29 | 1967-09-28 | 1968-03-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1971-03-29 | 1971-09-28 | 1972-03-29 | $7700.00 | Window Closed / Lapsed |